Grilled Pepper Salad
- cal. (kcal) 107
- Makes: 4 servings
- Prep: 20 mins
- Start to Finish: 20 mins
- Carb Grams Per Serving: 10
bell peppers, (mixed colors), halved, seeded and stemmed
halved and pitted oil-cured black olives
rinsed and chopped oil-packed sun-dried tomatoes
extra-virgin olive oil
- Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.
- Tip: MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 107 cal., 7 g total fat (1 g sat. fat), 330 mg sodium, 10 g carb. (2 g fiber), 1 g pro.